Carrageenan Free Turmeric-Ginger Apple Herb Chutney
Warm spices, tart apples, and a hit of fresh herbs come together in a chutney that feels equally at home on a cheese board, alongside roasted meats, or spooned over grain bowls. The turmeric and ginger give it a gorgeous golden color and a gentle heat that builds beautifully, while cinnamon and maple syrup round out the edges with just enough sweetness. Carrageenan — a thickening agent that sneaks into a surprising number of jarred condiments and store-bought chutneys — is a complete non-issue here, because every ingredient in the pot is whole and straightforward. The jammy, glossy texture comes entirely from slow-cooking the apples down until they release their natural pectin, no additives needed. Fresh rosemary and thyme stirred in at the end keep the flavor bright and aromatic rather than muddy. This is the kind of condiment that makes people ask what your secret is, and the answer is honestly just good ingredients and a little patience.
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Learn more →Ingredients
8 servings
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes (optional)
- 4 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- 3 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 2 tbsp water
- ¼ tsp salt
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the ginger, turmeric, cinnamon, black pepper, and red pepper flakes (if using) and stir constantly until fragrant, about 1 minute.
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